| 粗老茶杀青叶去涩保绿研究 |
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| 引用本文： | 余从田.粗老茶杀青叶去涩保绿研究[J].西南农业大学学报,1997,19(5):499-502. |
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| 作者姓名： | 余从田 |
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| 作者单位： | 西南农业大学食品科学学院(余从田)，上海梅林食品有限公司(刘勤晋) |
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| 基金项目： | 农业部“八五”重点课题 |
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| 摘 要： | 对粗老茶杀青叶去涩保绿研究结果表明，杀青叶急冷处理后粉碎有利于保持绿色。在粉碎过程中，添加一定量食用蛋白质，可降低苦涩味物质浸出率；添加一定量的天然色素稳定剂可起保绿增绿效果；添加酸性抗氧化剂和酸度调节剂，对保持绿色的稳定也有良好影响。
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| 关 键 词： | 茶叶 茶叶加工 冷处理 助剂（添加剂） |
STUDY ON DEASTRINGENCY AND GREEN COLOR RETENTION DURING SIZE REDUCTION OF DEENZYME HEATED COARSE TEA LEAVES |
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| Yu Congtian, Liu Qinjin.STUDY ON DEASTRINGENCY AND GREEN COLOR RETENTION DURING SIZE REDUCTION OF DEENZYME HEATED COARSE TEA LEAVES[J].Journal of Southwest Agricultural University,1997,19(5):499-502. |
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| Authors: | Yu Congtian Liu Qinjin |
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| Abstract: | Deastringency and green colour retention during size reduction of deenzyme heated coarse tea leaves were investigated. During size reduction, the use of quick refrigerated deenzyme leaves was effective and beneficial to maintain green color and the addition of protein material reduced the content of water soluble bitter and astringent compositions, and either the addition of color fixative or the addition of antioxidant and pH adjusting agent could protect and enhance green color of the leaves. |
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| Keywords: | tealeaves teaprocessing subzerotreatment additives |
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